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Lemon pepper chicken schnitzel with fennel salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Homemade crunchy lemon pepper chicken schnitzel, a delicious twist on pub fare.
Ingredients:
  • Lemon wedges, to serve
  • 40.00 ml lemon pepper
  • 110g breadcrumbs
  • 75g plain flour
  • 2 free range eggs, lightly whisked
  • Rice bran oil, for shallow-frying
  • 4 small RSPCA approved chicken breast fillets, spilt in half crossways
  • 150g green beans, trimmed, halved diagonally
  • 2 fennel, thinly sliced lengthways, fronds reserved
  • 1 red onion, cut into thin wedges
  • 20.00 ml white wine vinegar
  • 36.40 gm extra virgin olive oil
  • 5.90 gm Dijon mustard
  • 800g baby washed potato, quartered, steamed
Instructions:
  • In a shallow bowl, mix lemon pepper with breadcrumbs. Place flour in one shallow bowl and egg in another. Coat chicken pieces in flour, shake off excess, dip in egg, and then coat with breadcrumb mixture.
  • In a large frying pan, heat enough oil to reach a 1cm depth over medium heat. Cook chicken for 5 minutes on each side, or until golden brown and fully cooked. Drain on a paper towel-lined plate.
  • Cook beans in a pot of salted boiling water for 2 minutes until tender. Drain and rinse with cold water. Mix beans with fennel and onion in a bowl. In a separate small bowl, whip together vinegar, oil, and mustard, then pour over the salad. Gently mix everything together and season with salt and pepper.
  • Arrange the fennel salad, schnitzel, and potato on plates. Top with fennel fronds and lemon wedges before serving.

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